Cucumber Smoothie

I started making this a few summers ago when I needed something that would actually cool me down and keep me full until lunch. Most green smoothies leave me hungry an hour later, but the avocado in this one changes everything. Since cucumber is about 96% water, this is one of the most hydrating things I blend up, and I genuinely crave it on hot mornings. I also love sneaking cucumber into unexpected drinks, like my keto mojito or my pina colada smoothie.

Here’s the thing about most smoothie recipes: they rely on bananas for creaminess. Bananas work, but they pack around 14g of sugar per fruit, which defeats the purpose if you’re keeping carbs low. I tested avocado as a 1:1 swap and the texture is just as thick and smooth, sometimes even creamier. You get that frothy, almost milkshake-like consistency without spiking your blood sugar. A quarter avocado blends down to this silky base that holds everything together. One reader, Karebmn V, tried swapping the avocado for yogurt and adding ginger, and said it worked great. I love that people experiment with it.

One thing I’ve learned after making this dozens of times: always peel the cucumber. I’ve tried it both ways, and the skin leaves a slightly bitter, grainy texture in the finished drink. Seeds aren’t a problem if you’re using an English cucumber (the seeds are tiny), but with a regular cucumber, I’ll scrape them out with a spoon. It takes 30 seconds and the result is noticeably smoother. I also cut the cucumber into rough chunks before tossing it in so the blender doesn’t have to work as hard. One of my readers, Ashley, started freezing her cucumber chunks ahead of time and cutting the ice in half. I tried it and she’s right: it comes out thicker and the cucumber flavor is more pronounced.

The flavor is mild and slightly sweet, which is the whole point. Cucumber doesn’t compete with the other ingredients. It just adds freshness and that light, clean taste. I sweeten mine with a tablespoon of sugar-free honey (honey-flavored allulose syrup), but you can skip it entirely if you prefer less sweetness. I’ve also tried a squeeze of fresh lime juice in place of the honey, and that gives it more of a spa-water vibe that I prefer in the summer. The whole thing comes in at around 3g net carbs, which makes it an easy keto option for breakfast or an afternoon pick-me-up. If you’re looking for more low carb blended drinks, my frappuccino is another favorite.

If you’re into frozen blended treats, my frozen hot chocolate uses a similar technique but with a totally different flavor profile. I make both on rotation depending on the season.

1. Add ice, peeled cucumber, fresh or frozen avocado, nut milk, and sugar-free honey to a blender.
2. Blend until smooth and all the ice is completely pulverized.
3. Pour into a glass and drink right away for the best texture.

Key ingredients

• Ice – Creates that slushy consistency and keeps everything cold. I use about a full cup, but add more if you want it thicker.
• Cucumber – Most of a cucumber is water, which is why this smoothie is so refreshing and hydrating. I always peel mine because the skin gets bitter in a blender.
• Avocado – This is what gives it that creamy, thick texture without needing banana. Most smoothie recipes lean on banana for body, but a quarter avocado does the same job with way fewer carbs.
• Nut milk – I use macadamia nut milk, but almond milk, coconut milk, or cashew milk all work. Pick one that’s unsweetened.
• Sweetener – Optional. I use sugar-free honey (honey-flavored allulose syrup) for a touch of sweetness, but you can skip it or use a few drops of liquid stevia.

If you love frozen blended treats, my dairy-free ice cream uses a similar avocado base with a completely different flavor.